Chicken Caesar Schnitzel
By chef Jan Tomanec
Caesar salad, a little differently. This crispy chicken schnitzel with Parmesan and anchovy mayonnaise is a perfect combination of juicy meat and bold flavor. It is served with seared lettuce and Parmesan shavings.
- 15 min
- total
- Medium
- level
8 min prep · 7 min cook
What you will need
-
Chicken Breast 1 pcs -
Roman Lettuce 1 pcs -
Breadcrumbs 50 g -
Eggs 0.5 pcs
-
Mayonnaise 1 tbsp -
Italian Hard Cheese 1 tbsp -
Anchovies filet 4 slice -
Plain Flour 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment
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Butterfly the breast and pound the schnitzel. Slice the chicken breast lengthwise into a butterfly and pound it into a thin schnitzel
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Chop the anchovies. Finely chop the anchovies (use some in the mayonnaise and save some for garnish)
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Mix the mayonnaise with Parmesan and anchovies. Mix the mayonnaise with Parmesan and the chopped anchovies
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Prepare the coating mixture. Prepare the coating mixture; you can add a little Parmesan to the breadcrumbs
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Coat the schnitzel. Coat the schnitzel successively in flour, egg, and breadcrumbs
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Pan-sear the lettuce. Season the lettuce with salt and sear it quickly in a pan with a little oil over high heat for about 1 minute, so it wilts slightly but stays crisp
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Fry the schnitzel until golden. Add a deeper layer of oil to the same pan and fry the schnitzel over medium heat for about 3 minutes on each side until golden brown
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Slice the schnitzel. Slice the finished schnitzel into pieces
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Serve with mayonnaise and lettuce. Serve with seared lettuce and anchovy mayonnaise, and optionally garnish with Parmesan shavings
Ratings and comments
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